Butternut tart with caramelized fennel

Butternut tart

Tart pan, tart pan
Who’s got a tart pan?
I do, that’s who.
Salty or sweet,
messy or neat,
Who can make tarts now?
I can.

Did I tell you that I got a tart pan? I did? I’m totally not excited about it at all. I’m, like, pfffft. Tart pan, whatever.

I used it last week to make a sweet tart. And I used it this week to make a savory tart! I wanted it to be a bit like a pumpkin pie – with the butternut squash roasted, pureed and mixed into a sort of custard. And I thought the fennel would be pretty AND tasty, it’s bright distinctive taste mellowed by a bit of caramelization in white wine and balsamic vinegar. I put some lemon zest in the crust, to tart up the tart, because squash and fennel are quite sweet. I thought very hard about the seasoning, because I’m making a real effort to keep it simple – to choose two or three herbs and spices that go well together. I chose nutmeg and sage – both very nice with butternut squash, and quite lovely together!

Here’s Art Pepper with Nutmeg
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